Super Moist Spelt Flour Carrot Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I make this cake for my daughter who has a wheat intolerance. It's a beautiful moist cake and it's delicious by itself or iced with lemon cream cheese icing. You can replace the spelt flour for normal flour. Ingredients:
1 cup canola oil |
3 eggs, lightly beaten |
1 cup raw sugar |
1 1/2 cups spelt |
1/8 teaspoon baking soda |
1 teaspoon allspice (or nutmeg or cinnamon) |
2 cups grated carrots, firmly packed |
1 cup walnuts (or hazelnuts) |
Directions:
1. Whisk oil eggs and 3/4 cup of raw sugar in a large bowl.
2. Stir in sifted combined dry ingredients carrot and nuts.
3. Spoon batter into a greased lined tin (i use a loaf tin).
4. Sprinkle with remaining raw sugar.
5. Bake in preheated oven at 170°C for 40-45 minutes or until cooked.
6. Cool for 5 minutes in the pan before removing.
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